Hearty Black Beans and Sausage (Print Version)
Satisfying smoked sausage with black beans and rice, packed with bold flavor in one hearty weeknight meal.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
12 ounces smoked sausage, sliced into rounds
03 -
1 small onion, diced
04 -
1 bell pepper, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
½ teaspoon dried oregano
09 -
½ teaspoon chili powder
10 -
1 cup long-grain white rice, uncooked
11 -
1 can (15 ounces) black beans, drained and rinsed
12 -
2 cups low-sodium chicken broth
13 -
Salt and black pepper to taste
14 -
¼ cup fresh cilantro, chopped, for garnish
15 -
1 lime, cut into wedges, for serving
# Directions:
01 -
In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned on both sides. Remove and set aside.
02 -
In the same pot, add diced onion, garlic, and bell pepper. Cook for 3–4 minutes until softened and fragrant.
03 -
Stir in cumin, smoked paprika, oregano, and chili powder. Add rice and toast for 1–2 minutes to enhance its nutty flavor.
04 -
Add black beans, chicken broth, and the cooked sausage back into the pot. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes, or until the rice is fully cooked.
05 -
Remove from heat. Let it rest for 5 minutes before fluffing with a fork. Garnish with chopped cilantro and a squeeze of fresh lime juice.